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THE COMMONS takes many design cues from its 160-year-old structure, with the addition of modern architectural features that lighten the heavy, heritage framework. THE COMMONS’ antipasti menu features pates and terrines of free-range poultry, heirloom tomato salads and prosciutto from local small-goods hero Pino. Lunches consist of sandwiches made with homemade coleslaw and relishes, and a select range of fresh seafood, meat and vegetarian mains. Dinner adds a number of slow cooked, traditional dishes to the chalkboard. Boutique wines and beers are on offer if you wish to simply meet for a drink, and like the food menu, the wine list changes with the seasons.